Sous Vide Reheat

[AlphaPapa]

I am about to use my new Inkbird Sous Vide to reheat some vacuum sealed ham. I am using 140 for about an hour since it is unfrozen. I have no idea if this is right. I would reheat ribeyes and prime rib to 132 since I wouldn’t want them to cook more than medium rare. Brisket and pork can probably go higher but I am not sure. Also, time is a question mark. I think what would be helpful for me (and the knowledge base here) would be a table like this…

Time and Temperature for Reheating Vacuum Sealed Pre-Cooked Meats

Meat. Temp. Time (frozen). Time (unfrozen)
Ribeye. XXX. XX:XX. XX:XX
Brisket. XXX. XX:XX. XX:XX
(etc.)

If you experts will comment on this, I will construct the table later in the thread.

Thanks!

 

[cutplug]

More than you will ever need to know about Sous Vide!

https://douglasbaldwin.com/sous-vide.html

 

[Pacman]

Well that made my head hurt, particularly when I saw Calculus, but I'll save it for when I get around to adding a Sous Vide setup to my bag of tricks. Some good information.

 

[cutplug]

LOL, Right! I just use one eye squinted to look at some of the info!!

 

[Greg Jones]

I just use 145° period. Frozen or not, just get an earlier start if frozen. I’ve not yet found a reason to do it differently, but watching in case I can learn what I might want to change.